Skip to content

OxNosh Home       Contact Us       About Us      Terms

Cupcake week (14th - 20th September)

A whole week of cupcakes, amazing! As if the OxNosh team needed any excuse to bake. And bake we did. And Internet shop, too. More of that later…

Cupcakes (and I mean the embellished type), are undeniably American, and with ounces of cream cheese frosting on their over-sized form their nationality speaks through whatever disguise they are given. Girls love them for their colours, sparkles and fancy cases; guys love them for their two-bite muchability. And what’s not to love?

Speaking as a member of the fairer sex, there’s something pretty appealing about being able to legitimately accessorise baked goods - literally the more outrageous the better when it comes to cupcakes and muffins. And here’s where that Internet shopping I alluded to comes in- Cakes Cookies and Craft Shop took a large bite out of my account this month in the form of sparkles, cupcake cases and silver balls.

And the result? The most blinged-up cakes this side of New York. All enjoyed with a nice cuppa, how very un-American.

I made three classic recipes to celebrate cupcake week - why not try the delicious hummingbird recipe here, a mix of tropical banana and pineapple, mixed with cinnamon and pecans, coated in artery-clogging cream cheese icing and a few pretty embelishments.

Useful things to note:

  • Generally fill your cases up to 3/4 full of raw cake mix - this is usually the right amount of mixture to rise just proud of the case
  • Make sure your baked cakes are cool before you ice them - otherwise the icing can melt
  • If you don’t have a piping bag, no worries - icing can be spooned and spread onto cakes, or else for a piping bag effect, fill up a freezer bag with icing and squeeze into one corner, carefully snip the point of the corner off, and then pipe to your heart’s content
  • Cream cheese icing can be frozen - so if you make replicas relojes too much just pop it in the freezer in a sealed box (or freezer bag), and whisk once defrosted (defrost in the fridge overnight, not microwave)

Posted in Cooking, Veg Box, baking.

0 Responses

Stay in touch with the conversation, subscribe to the RSS feed for comments on this post.

Some HTML is OK

(required)

(required, but never shared)

or, reply to this post via trackback.